This Sicilian sardine and fennel pasta is so quick, easy and tasty to make. It is full of simple flavours, that combined together, pack quite a punch. Just think aniseedy fennel, salty anchovies, sweet golden currants, sardines and toasted pine nuts. Sweet and salty happiness in every bite.
Even Freddy, who can be so so about fennel, was pretty impressed and downed his in a few minutes. Please use fresh sardines when you can, but tinned sardines do the trick too. Feel free to also toss on some super crunch fried golden breadcrumbs.
This recipe now takes pride of place in my quick and easy weeknight suppers list especially as I love eating it both warm and cold. I heartily recommend making a huge batch of this and eating it for lunch and supper a few days in a row. So, so easy.
Oh and this is an Italian recipe with little bit of a story behind it. On Christmas Eve, Italians traditionally eat a feast of the 7 fishes whipping up recipes like this sardine and fennel pasta. Clearly they know how to kick off Christmas and I am all in support of them.
For more pasta recipes try this Harissa Pasta with Oranges.
This recipe first appeared in Superfood Christmas 2016.
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Sicilian Sardine and Fennel Pasta
- 450 g (1lb) bucanti or linguini
- Olive oil
- 2 fennel bulbs diced
- 1 large onion diced
- 4 anchovy fillets finely chopped
- 1 tsp fennel seed toasted
- Chilli flakes to taste
- 3 tbsp golden currants
- Black pepper
- 300 g (10.5oz) of boneless skinless sardine fillets, drained
- 3 tbsp toasted pine nuts
- A handful of fresh parsley chopped
- Cook the bucatini according to the packet instructions until the pasta is al dente, then drain, but reserve 200m of the pasta water. Keep the pasta in a warm place.
- Whilst the pasta is cooking, heat 1.5 tbsp olive oil in in a pot and sautee the onion and fennel for up to 10 mins until soft.
- Then add in the anchovies, fennel seeds, chilli flakes and fry for 1 min.
- Pour in the reserved pasta water and golden currants, season well, cover and simmer for 10 minutes.
- Switch off the heat, stir in the pasta and sardines, top with the pine nuts and parsley and serve.
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